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Ultimate Sausage Rolls

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“This recipe is based on my favourite pizza dough (don't remember where I got the original recipe). I was looking for something to put together to take as a snack to a friends house and these are the result. Very tasty when served with a nice dijon mustard for dipping. As I mentioned this dough recipe is my go-to pizza dough and is pretty useful all around. I've made pizza crusts (I like to add some oregano to the dough), hamburger buns (with the addition of some sesame seeds on top), and even made dinner rolls with it but forming it into about 12 balls and placing them in a baking tin. It's a really good all-around basic white dough that's pretty hard to mess up.”
2hrs 55mins
20 canapes

Ingredients Nutrition


  1. Set oven to 400°F.
  2. In a big bowl combine water and sugar. Sprinkle the yeast in and let sit about 5 minutes or until foamy.
  3. Stir in the oil, milk, and salt.
  4. Stir in the flour about 1/2 cup at a time until the mixture comes together to form a nice dough. I usually end up using about 2 cups and leaving the dough a bit sticky since more flour will get incorporated in the next step.
  5. Knead the dough on a floured surface (adding in more flour as needed up to the total amount the recipe calls for) for about 5-10 minutes (until it's a nice smooth ball).
  6. Oil a bowl and add the dough, turn it over in the bowl until the oil coats it on all sides. Cover with a tea towel and set in a warm place to rise for about 1 1/4 to 1 1/2 hours or until approximately doubled in size.
  7. By this time your oven should be preheated. Grab a baking sheet (with a rim) and cover with grease proof paper (if you don't have parchment paper lightly grease the pan).
  8. Prick the sausages all over with a toothpick and place them on the baking sheet. Drizzle with olive oil and put them in the oven for 40 minutes turning over half way through. Set them aside to cool after this while waiting for your dough to finish rising.
  9. Once the dough has risen, turn it out of the bowl and divide it into four even pieces.
  10. Roll the dough balls out one at a time into a rough 6-8" oval. Place a slice of the Havarti in the centre of the oval and top with one sausage.
  11. Fold the short ends up onto the sausage and then roll them up. Press the crease together on the bottom and then place on a parchment covered (or lightly greased) cooking sheet crease-side down. Repeat with the remaining three pieces of dough/sausages.
  12. Place in pre-heated oven at 400F for 30-35 minutes or until crust is firm and golden brown.
  13. Remove to wire rack and let cool for 20 minutes or so. Slice each of the four rolls into 5 pieces for a total of 20 pieces.
  14. Serve with a small bowl of dijon mustard for guests to dip inches.

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